Tuesday, November 16, 2010

Lamb chops with garlic and mint

Chops cut from the loin are the most costly of the various types of lamb chops, but they are also the tastiest and most tender. This recipe calls for double loin chops, which are simply cut twice as thick as a typical loin chop. While the chops are resting, a quick pan sauce of tomatoes, garlic, basil and mint that was started in a saucepan is finished in the roasting pan. Roasted potatoes, couscous or basmati rice would round out the plate.

8 thick-cut bone-in lamb loin chops, each 1 1/2 inches thick, 2 to 2 1/2 lb. total weight
Extra-virgin olive oil for coating, plus 1 Tbs.
Kosher salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
For the sauce:
1 Tbs. extra-virgin olive oil
1 small shallot, minced
2 garlic cloves, minced
3 tomatoes, peeled, seeded and coarsely chopped
2 tsp. balsamic vinegar
Kosher salt and freshly ground pepper, to taste
6 to 8 fresh basil leaves, cut into narrow strips
6 to 8 fresh mint leaves, cut into narrow strips
1/4 cup dry red wine

Using a sharp kitchen knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper. Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting.

Preheat an oven to 450°F.

Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and saute until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes. Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes. Remove from the heat, stir in the basil and mint, and set aside until the lamb chops are roasted.

Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tbs. olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side. Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125° to 130°F for medium-rare, 5 to 6 minutes.

Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce.

Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom. Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat.

Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately. Serves 4.

Adapted from Williams-Sonoma, Essentials of Roasting cookbook, by Rick Rodgers, Melanie Barnard and Bob and Colleen Simmons (Oxmoor House, 2004).

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2010/11/15/icrossing-m10.DTL#ixzz15UeE37Ew

Tuesday, November 9, 2010

Pumpkin soup with garlic

Pumpkin Soup with Garlic

Preparation time: 15 min Servings: 4
Cooking time: 35 min
1/2 oz unsalted butter
1 small onion, chopped
2 tsp tomato paste
1-2/3 cups water
2-2/3 tbsp chopped walnuts
10-1/2 oz pumpkin, chopped
1 clove garlic, crushed
1 vegetable bouillon cube, crumbled, large
Cooking Directions:
Melt butter in a heavy nonstick pan over medium-high heat. Cook onion and garlic about 3 minutes, stirring, until onion is soft. Add remaining ingredients and increase heat to high. Stir frequently until mixture comes to a boil. Reduce heat to low, cover and simmer about 30 minutes, stirring occasionally until pumpkin is tender. Transfer mixture to a processor or blender, in batches if necessary, and process until smooth. Serve hot.

Swordfish with Garlic

Swordfish with Garlic

Preparation time: 5 min Servings: 8
Cooking time: 15 min
4 cloves garlic, crushed
2 tbsp dry vermouth
2 swordfish steaks
1 tbsp unsalted butter
Cooking Directions:
Melt butter in a heavy nonreactive saucepan over medium heat. Stir in garlic and sauté until garlic just turns golden. Add vermouth and season with black pepper to taste. Turn on broiler. Arrange fish on broiler pan and brush with seasoned butter. Broil 4 in. from heat source 10-15 minutes, or until fish is opaque. Serve with remaining seasoned butter.
Nutritionist Recommended For:
Low Fat
Low Calories
Low Cholesterol
Low Sodium

Nutrition Facts
Calories 62
% Calories From Fat 40.6%
Total Fat 2.8g
Saturated Fats 1.3g
Mono-unsaturated Fats 0.9g
Poly-unsaturated Fats 0.4g
Cholesterol 17mg
Sodium 31mg
Total Carbohydrates 0.9g
Dietary Fiber 0g
Sugar 0.1g
Protein 6.8g

Baked Garlic Thyme Chicken

Baked Garlic-Thyme Chicken

Preparation time: 10 min Servings: 4
Cooking time: 60 min
3-1/2 lb whole chicken, rinsed and patted dry
1 tsp dried thyme, leaves
2 scallions, chopped
2 cloves garlic, crushed
1 tsp lemon juice
1/4 cup unsalted butter, softened
Cooking Directions:
Preheat oven to 350°F. Combine all ingredients, except chicken, in a bowl. Season with salt and pepper to taste. Spread seasoned butter over outside of chicken. Place chicken, breast side down, in a baking dish. Bake 35 minutes. Turn chicken breast side up and bake another 25-35 minutes or until tender, basting occasionally with pan juices.

Nutrition Facts
Calories 1100
% Calories From Fat 54%
Total Fat 66g
Saturated Fats 22g
Mono-unsaturated Fats 24g
Poly-unsaturated Fats 12g
Cholesterol 380mg
Sodium 330mg
Total Carbohydrates 1.4g
Dietary Fiber 0.4g
Sugar 0.2g
Protein 110g
More Information

Thiamin B1 0.26 mg
Vitamin A 1100 IU
Vitamin K 32 mcg
Vitamin E 1.5 mg
Pantothenic Acid 4.1 mg
Vitamin B6 1.6 mg
Choline 270 mg
Riboflavin B2 0.68 mg
Vitamin D 0 IU
Vitamin C 2.6 mg
Vitamin B12 1.2 mcg
Niacin B3 34 mg

Sodium 330 mg
Zinc 7.8 mg
Copper 0.28 mg
Iron 5.6 mg
Calcium 78 mg
Manganese 0.14 mg
Magnesium 94 mg
Fluoride 59 mcg
Potassium 920 mg
Phosphorus 730 mg
Selenium 95 mcg

Monday, October 11, 2010

Chef Gerard's Autumn Inspired Bay Scallop

Chef Gerard's Autumn Inspired Bay Scallop

Autumn Inspired Bay Scallop, Butternut Squash and Wild Mushroom Panzanella with “Garlicky Red Vinaigrette”
By Chef Gerard Viverito CEC, CHE
Serves 6-8
To assemble:
6 oz Garlicky Red Vinaigrette
Prepared Butternut Squash
Prepared Mushrooms
6 cups croutons
1 tablespoon finely minced fresh thyme
2 ounces baby arugula or spinach
1# Roasted Cippolini Onion
.5 c pumpkin seeds
Garlicky Red Vinaigrette
3 fl oz Malaysian Red Palm Oil
1 fl oz Extra Virgin Olive Oil
2 fl oz Honey or Agave Syrup
2 fl oz Raw Apple Cider Vinegar
4 ea Garlic Cloves, Minced
1/4 tsp Celery Seed
Place all ingredients in a mason jar and shake until emulsified. Season to taste if desired with some salt and pepper
For the mushrooms:
1/4 cup olive oil
1 pound wild mushrooms, cleaned and thickly sliced-(about 8 cups)
In a large skillet, heat the olive oil. Add the mushrooms and saute until fully cooked and well browned. Season to taste with Salt and pepper
Panzanella Croutons, Squash, and Onions:
4 cups (1/2-inch) cubes peeled and seeded butternut squash
1# Cippolini Onions, peeled
2 Tbs Malaysian Red Palm Oil
2 Tbs minced garlic
1/4 cup unsalted butter
1/4 cup Malaysian Red Palm Oil
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
1 tablespoon finely minced fresh thyme
1.Preheat oven to 375 degrees. In a large bowl, toss together squash, onions, 2 Tbs of the palm oil, 1 Tbs garlic and pepper. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 15 minutes.
2.Meanwhile melt the butter in a large skillet over medium heat. Add the other 1 Tbsp of garlic and cook until fragrant, about 30 seconds. Add the bread cubes and toss to coat with the butter. Season with salt, pepper, and thyme leaves. Transfer the bread to a 2nd baking sheet.
3.Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool.
1 to 1 1/4 pounds dry bay scallops
2 tsp unsalted butter
2 tsp Malaysian Red Palm Oil
Kosher salt
Freshly ground black pepper
1.Remove the small side muscle from the scallops.
2.Add the butter and oil to a 12 inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove and hold warm.
To assemble:
Combine the dressing with the squash, mushrooms, croutons, Arugula, pumpkin seeds, scallops and roasted onions, and toss well to coat. Mix well and season with salt to taste.
Seared Scallops with Salsa Romesco
Chef Gerard Viverito CEC, CHE
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 tsp unsalted butter
2 tsp Malaysian Red Palm Oil
Kosher salt
Freshly ground black pepper
Romesco Sauce (recipe follows)
1.Remove the small side muscle from the scallops.
2.Add the butter and oil to a 12 inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately with sauce.
Romesco Sauce
2 cups
12 blanched almonds
10-12 hazelnuts
1 head garlic
1 slice stale bread
2 ripe medium size tomatoes
2 large roasted red peppers, well-drained
1 cup Malaysian Red Palm Oil
1/2 cup red wine or sherry vinegar
1/4 tsp red pepper flakes
1. Roast garlic by first rubbing off excess dry skin from garlic head. Then place on baking sheet and drizzle a bit of olive oil on top. Roast in oven for 20 minutes at 300F degrees or until garlic on inside is roasted and soft.
2. If almonds are not already blanched: While garlic is roasting, blanch almonds, then peel. Make sure almonds are completely dry after blanching. Place almonds and hazelnuts into food processor and process until finely ground.
3. Pour a few tablespoons of Red Palm Oil oil into a small frying pan and quickly fry bread until both sides are browned. Remove from pan and allow to cool. Once bread is cooled, tear into 6 pieces and process with the nuts.
4. Cut tomatoes into quarters and sauté in same pan, adding oil if needed. Sauté for 4-5 minutes. Remove pan from heat.
5. Add sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree. While processor is running, slowly drizzle in the Palm oil and vinegar. Add salt to taste.

Tuesday, September 21, 2010

Garlicious Rice Krispie Treats

Garlicious Rice Krispie Treats
Made by Ryan Dietzen, Carmel, N.Y.
2 tablespoons butter
Pinch of tumeric
2 cups mini marshmallows
2 heads of roasted garlic
1 tsp garlic powder
3 cups of Brown Rice Crisps (or Kellogg’s Rice Krispies)
2 cups crushed salt & pepper potato chips
Paprika as desired
Melt butter in med-sized sauce pan. Add tumeric as butter melts. Add marshmallows, stirring until melted. Add roasted garlic and garlic powder, then rice crisps and potato chips. Press into 8” x 8” dish. Sprinkle with paprika. Cut into 1” cubes to serve.

Garlic Soup au Gratin

Garlic Soup au Gratin
Original recipe by Laurie Buzzard, Cuba
6 cups chicken stock (canned or homemade)
2 cups dry white wine
6 cloves fresh garlic, peeled and lightly crushed (keep cloves whole)
1 sprig fresh thyme
1 sprig fresh rosemary
1 tsp sea salt
1/8 tsp ground white pepper
2 cups half and half
3 tablespoons butter
8 cloves garlic, peeled and thinly sliced
8 slices French bread, about 3/4 inch thick
2 cups shredded Swiss gruyere cheese (about 8 oz)
Heat chicken stock in large pan until it comes to a boil. Reduce heat and add wine and next 5 ingredients. Simmer on low for 30 minutes. Strain garlic and herbs out of broth. Add half and half and simmer on medium heat until heated through.
While soup base is simmering, prepare garlic slices. Heat butter on low in non-stick pan until melted. Add garlic slices in single layer and cook until garlic is tender and golden color, about 15 minutes. Turn off heat and set aside.
Bake French bread slices on cookie sheet for 10 minutes per side in 350 oven. Remove and cool on rack.
Shred gruyere cheese. Preheat broiler in oven. Put 8 one-cup ramekins or other oven proof bowls on cookie sheet. Spoon 1/8 of garlic slices/butter in each bowl. Put one slice of toasted French bread on top of garlic slices in each bowl. Top with some of the gruyere. Ladle hot soup broth over bread.
Top with remaining gruyere cheese. Broil 6 inches from broiler for 3 minutes or until cheese melts and is slightly browned. Serve immediately

Garlic Jelly Cheesecake

Garlic Jelly Cheesecake
Made by Shannon Halsaver, Cuba
1 jar (10.5 oz) Garlic Jelly available from The Garlic Shoppe http://GarlicShoppe.com
8 oz. garlic cheddar cheese (shredded)
2 eggs
1-2 tsp. fresh garlic, minced
16 oz. cream cheese at room temperature
Preheat oven to 325. Butter 8” spring-form pan. Wrap outer sides and base with aluminum foil.
In a food processor combine garlic cheese, garlic and eggs. Process until blended. Add cream cheese and process until smooth. Add ½ jar of garlic jelly and process briefly until incorporated. Pour filling into prepared pan.
Place spring-form pan into a baking dish and place on oven rack. Pour 1” warm water in baking dish. Bake 45 minutes until cheese cake is set but still jiggles slightly when shaken. Remove cheesecake from water bath and cool on wire rack. Remove foil and chill at least 4 hours.
When ready to serve, remove ring from spring form pan. Top cheesecake with remaining garlic jelly and serve as a sprea

Saturday, September 11, 2010

Barbacco Chicken

Braised Chicken Thighs With Castelvetrano Olives & Toasted Almonds

Serves 4

From Staffan Terje of Barbacco.
20 garlic cloves, peeled
1/2 cup extra virgin olive oil
8 large chicken thighs, bone in and skin on
-- Kosher salt and black pepper to taste
-- Olive oil as needed
1 yellow onion, cut into medium dice
1 lemon, cut in quarters
2 medium-size rosemary sprigs
4 cups low-salt chicken broth, reduced to 2 cups (or 2 cups double-strength broth)
1 cup dry white wine
1 large bunch escarole (about 1 pound), rinsed and coarsely chopped
1 cup Castelvetrano olives, pits removed and halved (see Note)
1/2 cup Marcona almonds, toasted and chopped coarsely
1 tablespoon unsalted butter
-- Extra virgin olive oil
Instructions: Place garlic cloves in a small saucepan along with the extra virgin olive oil. Cook over low heat until soft, stirring occasionally, about 15-20 minutes. Remove cloves and set aside, reserve the oil.

Pre-heat oven to 375°. Season chicken thighs with salt and pepper. Place skillet large enough to hold all 8 thighs over medium heat; add 1 tablespoon olive oil.

Place chicken thighs in skillet, skin side down and cook over medium until skin is golden brown, about 5-6 minutes. Turn thighs and cook for another 2 minutes. Reserve oil and chicken drippings in the skillet as you move the thighs to a deep baking dish large enough to hold them in a single layer; set aside.

Add onion, lemon and rosemary to the now-empty skillet. Brown gently over medium-low heat, using a wooden spoon to scrape up and incorporate the browned bits from the bottom of the pan. Cook until onions are golden brown, about 12-15 minutes.

Add chicken broth and white wine, and bring to a simmer. Pour over chicken thighs and place in the oven. Braise until juices run clear and chicken is done, about 40 minutes.

Meanwhile, pour reserved garlicky extra virgin olive oil into the skillet. Turn heat to medium. Add escarole with salt and pepper to taste. Cook, stirring occasionally, until the escarole is tender - about 2-3 minutes.

Place escarole on a warm serving platter. Remove thighs from braising liquid and place on the escarole. Lightly tent with foil to keep warm.

Remove rosemary and lemon wedges from braising liquid, and discard. Pour braising liquid into a sauce pot over high heat. Bring to a boil and cook until 1 1/2 cups remains. Add the reserved garlic cloves, olives and almonds. Season with salt and pepper. Whisk in the butter, then spoon the sauce over the chicken. Serve hot.

Note: To pit whole olives, place them in a heavy plastic bag. Use a heavy skillet to gently crush the olives, which makes it easier to pit them.

Per serving: 582 calories, 25 g protein, 15 g carbohydrate, 6 g fat (8 g saturated), 84 mg cholesterol, 371 mg sodium, 6 g fiber.

Sunday, September 5, 2010

Chicken Marbella

Chicken Marbella

6 boneless chicken breasts with skin (about 5 to 6 ounces each)

1/3 cup olive oil

3 tablespoons red wine vinegar

1 cup dried apricots

1/2 cup pitted Spanish green olives

3 tablespoons capers (with a little bit of juice)

6 large cloves garlic, peeled, crushed through a press

2 tablespoons dried oregano

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 small to medium portabella mushroom, cleaned and sliced

1/2 cup brown sugar

3/4 cup dry white wine or chicken broth

1/2 cup fresh Italian flat-leaf parsley, finely chopped

Place the chicken in a large, plastic resealable bag.

In a large glass measuring cup, stir together the olive oil, vinegar, apricots, olives, capers, garlic, oregano, salt and pepper. Pour over the chicken, and work the marinade into the chicken. Seal the bag and refrigerate at least 4 hours or overnight.

Preheat the oven to 375 degrees.

On a large, sided baking sheet or in a baking dish, arrange the chicken in a single layer. Arrange mushroom slices around the chicken. Drizzle the marinade over the chicken and mushrooms. Sprinkle the chicken pieces with the brown sugar, and pour the white wine (or broth) around them.

Bake, basting frequently with the pan juices, until the chicken is cooked through, about 25 minutes.

Using a slotted spoon, transfer the chicken, apricots, olives, capers and mushrooms to a serving platter. Drizzle a little of the pan juices over them. Sprinkle with the parsley.

Place the remaining pan juices in a serving bowl, and serve on the side.

Wednesday, September 1, 2010

The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.

Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
1 pound pink beans, borlotti beans, cranberry beans, kidney beans or pintos, washed, picked over, and soaked for at least four hours in 2 quarts water

1 yellow onion, cut in half across the equator

8 garlic cloves, 2 lightly crushed, the rest coarsely chopped or sliced

1 bay leaf

Salt to taste

1/4 cup extra virgin olive oil

1 large red onion, cut in half lengthwise, then in thin slices across the grain

1 teaspoon sugar

1 pound tomatoes

1 bunch fresh dill, stemmed and coarsely chopped (about 1/2 cup)

Leaves from 1 bunch flat-leaf parsley, finely chopped (about 1 cup)

2 tablespoons fresh lemon juice (optional), plus 2 lemons, cut into wedges, for serving
1. Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.

2. Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.

3. Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.

Variation: You can use canned beans for this dish. You will need 5 cups beans (three cans). Drain them and rinse well, and substitute water for the bean broth.

Yield: Serves eight.

Advance preparation: This will keep for four or five days in the refrigerator.

Nutritional information per serving: 285 calories; 8 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 9 grams dietary fiber; 11 milligrams sodium (does not include salt added during preparation); 13 grams protein

Sunday, August 8, 2010

Tuna Nicoise

Tuna Nicoise
4 Tuna Steaks-about 4 oz. each
2 Tbsp. Extra Virgin Olive Oil
2 Garlic Cloves-crushed
¼ tsp. Cracked Black Pepper
1 Cup Fresh Green Beans-boiled or steamed until tender, cooled in ice water
1 Cup Baby Potatoes-boiled until tender, split in half
½ Cup Cherry Tomatoes-split in half
¼ Cup Black Olives-pitted preferably Niçoise or Kalamata-cut in half
¼ Cup Red Onions-thinly sliced
2 Tbsp. Red Wine Vinegar
1 tsp. Dijon Mustard
1 tsp. Fresh Garlic-minced very finely or mashed to a paste
½ tsp. Herbes de Provence
6 Tbsp. Extra Virgin Olive Oil
2 Hard Boiled Eggs-peeled, split into quarters lengthwise
Salt and Black Pepper to taste
Marinate the tuna under refrigeration in the first measures of olive oil, garlic and black pepper for 2 hours or overnight.
Combine the cooked green beans, cooked potatoes, cherry tomatoes, black olives, and red onions in a bowl. In a shaker bottle, shake together the vinegar, mustard, second measure of garlic, herbes de Provence and second measure of olive oil. Season dressing to taste with salt and pepper. Reserve.
Grill the tuna over high heat until your desired doneness. Toss the green bean mixture with enough dressing to coat. Divide the bean salad among four plates. Top each with a grilled tuna steak. Drizzle any remaining dressing over the fish and on the plate. Garnish each plate with a half of a hard boiled egg. Enjoy!

Wednesday, June 9, 2010

Camarones Al Ajillo (Gambas)

One of the most popular Spanish tapas - and probably the easiest to make - is the delicious "Camarones Al Ajillo" (or "Gambas" as they are called in Spain). This appetizer was originally cooked in clay pots, but one can easily use the handy stainless steel frying pan in the kitchen. There are now many variations of the dish, with chile flakes and other New World ingredients. But my favorite remains the classic recipe below. Make sure you have a nice soft loaf of bread to dip in the shrimp and garlic-infused olive oil. 'Nothing wasted here!

1 lb large shrimp (25 count - ok with larger but medium sized tastier, as they absorb the ingredients more readily)
6 garlic cloves, minced
1/4 cup dry white wine or sherry
1 teaspoon sweet Spanish paprika (Hungarian good as well)
1/2 cup extra virgin olive oil (Goya excellent)
Salt and pepper (some folks use white pepper instead of black for similar fish dishes.)
1 lemon for juice to pour when serving
Loaf of soft, fresh bread
PREPARATION (serves 4-6):
In very low heat, cook garlic in olive oil. Do not burn. The idea here is to have the garlic infuse the oil before you add the shrimp.
When the garlic appears very light brown, raise heat to medium-high and add the shrimp Lightly salt and pepper to taste and sprinkle with 1/2 paprika. You will repeat process when you turn shrimp.
When bottom of shrimp appears pink, turn over to other side. Again salt, pepper and paprika shrimp (yes, watch the salt!)
Add/pour the wine over the shrimp and cook briskly until done.
Remove from stove and serve on warm plate. Squeeze lemon juice over shrimp.
Now grab the loaf of bread, a good bottle of wine, your friends and loved ones and enjoy! BTW, I have served this as a dinner entree over yellow rice. Works well as both appetizer and main dish.

Tuesday, May 18, 2010

Deen Brothers Caprese Steak

The Deen brothers’ caprese steak

It must run in the family! Famous chefs, siblings and cookbook authors Jamie and Bobby Dean show how to make their savory and simple caprese steak dish in less than an hour.
Caprese steak
Bobby and Jamie Deen
Servings: 4; Prep time:
20 min; Cook time: 8 min; Difficulty: Easy
• 2 garlic cloves
• 1 teaspoon Kosher salt
• 3 tablespoons olive oil
• 1 tablespoon herbs de Provence
• 3/4 teaspoon pepper
• 2 pounds hanger steak (about 4 steaks)
• 1 (12-ounce) container grape or pear tomatoes in assorted colors, halved
• 1/4 cup fresh chopped basil
• 8 ounces fresh mozzarella, cut into 1/4-inch thick sliced

Mince the garlic and sprinkle with 1/2 teaspoon salt. With the tip of a small knife, mash the garlic to a paste. Combine the mashed garlic, 1 tablespoon olive oil, the herbs, and 1/2 teaspoon pepper until a paste forms. Pat the steaks dry, then rub all over with the garlic paste. Place the steaks in a large food storage bag. Refrigerate, turning the bag occasionally, at least 1 hour or up to 4 hours. Let the steaks stand at room temperature 20 minutes.
Meanwhile, combine the tomatoes, basil, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until blended; set the salad aside.
Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks and cook, without turning, 4 minutes. Turn the steaks and top with the mozzarella slices. Cook, covered, until the cheese just begins to melt, about 4 minutes longer for medium-rare. Transfer to platter. Let stand 5 minutes.
Cut the steaks diagonally across the grain into 1/4-inch-thick slices. Divide the steak slices among 4 plates. Spoon 1/2 cup tomato salad over top and serve at once.

Read more: http://today.msnbc.msn.com/id/37194240/ns/today-today_food_and_wine/#ixzz0oKUxr7JA

Friday, May 14, 2010

Shrimp Scampi

Shrimp Scampi

Serves Two
½ pound shrimp, peeled and cut in half

2 Tbsp. butter

3 cloves of garlic, chopped coarsely

1 cup white wine (we had an open bottle of Riesling)

However much orzo you want to cook

Juice and zested peel of one lemon

½ cup grated parmesan
Bring water to a boil for orzo.

Meanwhile melt butter in a medium skillet over low heat. When butter is bubbling, add garlic and sauté until tender.

Add orzo to boiling water. Cook 8-9 minutes.

Let wine mixture bubble until alcohol taste has dissipated.

About 4 minutes before orzo is ready, add shrimp, lemon peel and juice to pan. Stir shrimp gently and cook just until it all turns pink. Toss in most of the parmesan.

Drain orzo and plate. Pour shrimp mixture on top. Salt and pepper to taste and sprinkle with remaining parmesan.

Stir-Fried Cucumber and Pork with Golden Garlic

Stir-Fried Cucumber and Pork with Golden Garlic

Makes 3 servings
1/2 cup (125 mL) peanut or vegetable oil

3 to 5 large cloves garlic

12 oz (340 g) boneless lean pork shoulder or butt

2- to 3-inch (5- to 7.5-cm) piece ginger root

1 large (seedless) English cucumber

11/2 tsp (7 mL) cornstarch

1 tbsp (15 mL) low-sodium soy sauce

1/4 tsp (1 mL) sugar

3/4 tsp (3 mL) salt

1 tbsp (15 mL) cold water
Line a plate with paper towels. Heat the oil in a 14-inch (35-cm) flat-bottomed wok or small saucepan over medium heat, or as needed, so the oil reaches a temperature of 280 F (138 C). (Make sure the tip of the thermometer does not touch the wok or saucepan.)

Coarsely chop the garlic. Trim off and discard any fat from the pork, then cut the meat into 1/4-inch (6-mm) or bite-size slices. Peel the ginger and cut it crosswise into 8 coin-size slices, then use the broad, flat side of a knife to smash each one. Trim off the ends of the cucumber, then use a vegetable peeler to cut away long strips of peel, creating a striped effect. Cut the cucumber on the diagonal into 1/4-inch (6-mm) slices.

Add the garlic to the hot oil and cook, stirring, for 30 seconds to 1 minute or until the garlic is just golden. Use a metal skimmer to transfer the garlic to the paper-towel-lined plate. Strain the oil into a heatproof container.

Combine the pork, cornstarch, half of the soy sauce, the sugar and 1/4 tsp (1 mL) of the salt in a medium bowl; toss to coat evenly. Combine the remaining soy sauce and the water in a separate small bowl.

If you used the wok to heat the oil, wash and dry it thoroughly before placing it over high heat. Or heat a 12-inch (30-cm) skillet (not nonstick) over high heat.

Swirl in 2 tbsp (30 mL) of the reserved garlic oil, then add the ginger. Stir-fry for 30 seconds or until the ginger becomes fragrant. Push it to the sides of the wok or skillet, then add the pork in a single layer. Cook undisturbed for 1 minute so the pork sears, then stir-fry for 1 minute, until the meat is seared but not fully cooked through.

Add the cucumber and stir-fry for 30 seconds, making sure it is well incorporated, then sprinkle on the remaining 1/2 tsp (2 mL) of salt and the soy sauce-water mixture. Stir-fry for 1 minute or until the pork is cooked through and the cucumber has begun to wilt.

Stir in the reserved garlic and remove from the heat. Divide among individual bowls; serve immediately.

Approximate nutrition per serving: 280 calories, 16 g fat, 26 g protein, 10 g carbohydrates, 0 g fibre

-- adapted from Stir-Frying to the Sky's Edge, by Grace Young

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutt

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutto
Roasting the garlic and cauliflower gives both deep, rich flavors for this pasta recipe.
Bruce Weinstein and Mark Scarbrough's new cookbook, "Ham." Roasting the garlic and cauliflower gives both deep, rich flavors.

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutto

Makes 4 servings
1 head garlic, broken into its cloves without peeling them

3 1/2 cups cauliflower florets, cut into bite-sized pieces

3 tablespoons olive oil

4 ounces thinly sliced prosciutto, diced

1 tablespoon minced fresh sage

12 ounces orecchiette pasta, cooked and drained according to the package instructions

2 tablespoons dry white wine or dry vermouth, maybe a little more

2 to 3 ounces finely grated Parmesan cheese
1. Heat the oven to 425 degrees.
2. Place the unpeeled garlic cloves in a 9-by-13-inch baking pan and roast for 20 minutes.

3. Toss the cauliflower florets with the olive oil, then add them to the baking dish. Toss well. Continue roasting, stirring occasionally, until the florets are lightly browned and the garlic cloves are soft, about 20 minutes more.

4. Transfer the baking dish and its vegetables to a wire rack and cool for a few minutes, just until you can handle the garlic cloves. Squeeze the soft garlic pulp out of the papery hulls and back into the baking dish. Stir in the diced prosciutto and the minced sage.

5. Return the pan back to the oven and continue roasting just until the prosciutto begins to sizzle, about 10 minutes.

6. Transfer the baking dish back to the wire rack and stir in the cooked pasta, wine and cheese until the cheese melts. If the mixture is a little dry, you can add a splash or two more of the wine, just to make sure everything is moist but not soupy.

Recipe from Bruce Weinstein and Mark Scarbrough's "Ham," Stewart, Tabori & Chang, 2010

Saturday, May 8, 2010

Pasta with garlic cream sauce

Pasta with garlic cream sauce

Prep time: 15 minutes ITALIAN
Cook time: 25 minutes Servings: 8
1 package (16 ounces) bow tie pasta
1 small red onion, chopped
3 tablespoons Extra Virgin Olive Oil or Canola Oil
4 large garlic cloves, minced
3/4 cup chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream ( or half & half)
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream.
Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

Chicken Fillets with garlic and vinegar sauce

4 skinless, boneless chicken breasts

Salt & pepper to taste

3/4 pound fresh mushrooms, sliced

2 tablespoons all-purpose flour

2 tablespoons olive oil

6 cloves garlic

1/4 cup balsamic vinegar

1 cup chicken stock (or one stock cube in water)

1 bay leaf

1/4 teaspoon dried thyme

1 tablespoon butter

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a pan over medium high heat and saute (cook slowly) the chicken until it is nicely browned on one side (about 3 minutes).

Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes. Add the vinegar, stock, bay leaf and thyme. Cover and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve on a bed of Rice, Pasta, Mash, or if you’re watching your weight, with salad.

Wednesday, May 5, 2010

Salsa Esmeralda, Salsa Mesa, Salsa Ahumada

Salsa Esmerelda, left, is made of tomatillos and avocados. Salsa Mesa, back, contains tomato paste, toasted chiles de arbol and serranos. Salsa Ahumada is made of fire-roasted tomatoes, griddled onions and garlic and chipotle peppers. BY DAVE CATHEY,

Half a small to medium white onion
3 to 4 garlic cloves, unpeeled
2 to 4 chipotles in adobo

• Heat a cast-iron skillet or griddle to medium high.

• Place tomatoes and chipotles in food processor and pulse 3 or 4 times to break up chipotles.

• Place onion half on griddle, flat side down, along with garlic cloves. Cover with the lid from another pot or pan. Roast 2 to 3 minutes until onion and garlic begin to blacken.

• Using tongs, flip to unblackened sides and repeat.

• Once the garlic and onion have attained some color on all sides and is fragrant, remove from heat.

• Peel garlic cloves and add to food processor. Pulse mixture 5 to 6 times to blend garlic thoroughly.

• Roughly slice the onion and add to food processor. Pulse 2 to 3 times for chunky consistency.

• Source : Dave Cathey.
Salsa Esmerelda
This combination of tomatillos and avocados is a taqueria staple. All green ingredients give this creamy sauce its vibrant appearance.
2 pounds tomatillos
2 ripe avocados
3 to 8 serrano or jalapeno chiles
3 to 5 garlic cloves
¼ cup cilantro leaves
Juice of 1 lime
Salt to taste

• In a large pot, boil tomatillos 10 minutes and allow to cool. Cut out stems and combine with remaining ingredients. Sample and salt to taste.

• Source : Dave Cathey.
Salsa Mesa
Looking for something you can pour or squeeze from a bottle like ketchup? Mixing water, vinegar and tomato paste will create a tangy table condiment. How long the afterburn on your palate is up to you.
2 to 3 fresh serrano peppers or 1-2 fresh jalapeno peppers
1¼ cup water
1 small can tomato paste
5 to 6 chiles de arbol
3 cloves garlic
1 tablespoon apple cider vinegar
Salt to taste

• Heat a skillet to very high. Don’t use Teflon. Roll chiles de arbol back and forth on board to loosen seeds. Slit chiles and shake free as many seeds as you can.

• Toast chiles on the hot skillet no more than five seconds on each side. Drop toasted chiles into water and let steep at least 15 minutes.

• Cut peppers into three pieces and place in a food processor with remaining ingredients. Pulse until salsa is smooth. Sample and salt to taste.

• Source : Dave Cathey.

Chicken In Garlic Sauce

chicken breast halves, skinned (about 1 pound)
2 chicken drumsticks, skinned (about 3/4 pound)
2 chicken thighs, skinned (about 3/4 pound)
1/2 teaspoon kosher salt
1 tablespoon olive oil
10 garlic cloves, crushed
1 dried hot red chili, or 1/4 teaspoon crushed red pepper
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons dry white wine
1/4 teaspoon saffron threads, crushed
1 bay leaf
2 tablespoons minced fresh parsley
1. Sprinkle the chicken with salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 5 minutes or until golden brown. Turn the chicken over. Add the garlic and chili, and cook for 5 minutes, stirring frequently.
2. Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Discard chili and bay leaf. Sprinkle with parsley.
Serves 4
- Cook's note: Braising chicken, as in cooking with a small amount of liquid, helps keep meat moist as it cooks, according to "Joy of Cooking." The cover helps create continuous hands-free baking.
Braising also enriches the sauce with the flavor of the chicken drippings. Don't forget to deglaze the pan and pour the resulting sauce over the chicken.
- Per serving: 231 calories, 8 grams fat, .2 gram fiber, 34.1 grams protein, 2.6 grams carbohydrate, 426 milligrams sodium, 115 milligrams cholesterol
Values are approximate.

Honey Garlic Habanero Wing Sauce

Honey Garlic Habanero Wing Sauce
This is a recipe Oakton resident Tim Artz has perfected over the past few years. He says it's a party favorite that isn't as hot as one might think, based on the number of habanero peppers.

Freezing the habanero peppers makes them easier to stem, seed and chop.

Toss 3 to 4 tablespoons of warm or reheated sauce with 15 to 20 just-fried, -baked or -broiled wings and/or drumettes in a large bowl.

MAKE AHEAD: The sauce can be refrigerated for up to 4 weeks or frozen (preferably in 1-cup increments) for up to 3 months.

Makes enough sauce for about 10 to 15 pounds of wings (about 2 cups)


8 tablespoons (1 stick) unsalted butter
Cloves from 2 heads of garlic, finely chopped
20 habanero peppers, stemmed, seeded and finely chopped (see headnote)
1/4 cup hot pepper sauce, preferably Frank's or homemade
2 tablespoons Creole mustard, preferably Zatarain's or Rex
Dash Worcestershire sauce, preferably Lea & Perrins
2 to 3 grinds freshly ground black pepper
Pinch sea salt, or more as needed
1/2 to 3/4 cup honey

Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook until it has softened but not browned. Add the habanero peppers and cook for 2 to 3 minutes, stirring, until they have softened.

Add the hot sauce, mustard, Worcestershire sauce, black pepper to taste and the salt; mix well and taste, adding salt as needed. (The mixture will be very hot at this point.) Add the honey to taste until the flavor and texture of the sauce are balanced. The sauce will have some heat but will taste more fruity. Remove from the heat.

The sauce is ready to use; or cool and transfer to containers for storing.

Recipe Source:

From Oakton resident Tim Artz.

Monday, May 3, 2010

Mexican Meatballs in Toasted Garlic Ancho chile Broth

Mexican Meatballs in Toasted Garlic-Ancho Chile Broth
Serves about 4
1 lb Mexican meatball sausage
2 large dried red chiles, preferably ancho
7 c water
One fourth c extra virgin olive oil, plus more as needed
10 cloves garlic, coarsely chopped
12 baguette slices, about one half inch thick
1 c canned tomato sauce
Three fourths tsp kosher salt
2 Tbs heavy cream, whipped until thick
Make the meatballs and set them aside in the refrigerator.
To prepare the chiles, stem them and shake out the seeds, leaving the pods more or less whole. In a small saucepan, combine the chile pods and 2 c water and bring to a boil over medium-high heat. Cover and simmer until plumped up and soft, about 5 minutes. Remove from heat and let cool until the chiles can be handled. Lift out the pods and reserve the water. Slit open each chile, scrape the pulp off the skin, and discard the skin. Add the pulp to the reserved water and set aside.
To make the soup, heat the oil in a large sauté pan over medium heat. Add the garlic and cook, stirring, until beginning to turn golden, about one minute. With a slotted spoon, transfer to large pot. Working in batches to avoid crowding, toast the bread slices in the same sauté pan, turning and adding more oil as necessary to keep them from being dry roasted and until lightly golden on both sides, 1 to 2 minutes for each batch. Transfer to paper towels to drain. When all the bread is toasted, set the slices aside.
Again, working in batches to avoid crowding, brown the meatballs in the same pan over medium-high heat, adding oil as needed, until golden all around, about 5 minutes. Transfer carefully to the pot with the garlic as you go. Add the tomato sauce, the remaining 5 cups of water, the salt, and the reserved cooking water with the chile pulp to the pot and bring to a boil over high heat. Decrease heat to maintain a brisk simmer, partially cover the pot, and cook until the garlic is soft and the meatballs are tender, about 20 minutes.
Ladle the soup into individual bowls. Garnish each with 2 or three toasted slices and a dollop of the cream.

Thursday, April 29, 2010

Garlic and fennel roast chicken

Serve with purple sprouting broccoli and potatoes tossed in toasted cumin and butter.
8 chicken thighs or a whole jointed chicken (in 8 pieces)
2 tsp fennel seeds
½ tsp crushed chilli flakes
1 tsp paprika
Zest and juice of one lemon
5 cloves of garlic (skin on, lightly crushed with the flat of a knife)
2 sprigs fresh thyme
4 tbsp olive oil
Put all the ingredients in a bowl, mix well and marinate for a few minutes (or up to 24 hours).
Preheat the oven to 180C/350F/gas mark 4
Place the contents of the bowl in an ovenproof frying pan and brown the chicken for 5 minutes, turning occasionally.
Transfer the pan to the oven and roast for 40 minutes, or until cooked through.
Remove from the oven and lift the chicken out. Skim off excess fat from the roasting tin, taste the remaining juices (add a little water if necessary) and season them.
Serve the chicken with the cooking juices spooned over.

Milton's Special House Chopped Salad with Creamy Garlic Dressing

Milton's Special House Chopped Salad with Creamy Garlic Dressing

Total time: 45 minutes
Servings: 4
1½ cups mayonnaise
Heaping 2 teaspoons minced garlic
5 tablespoons buttermilk
Salt and pepper
1 cup chopped button mushrooms
1 cup chopped cucumber
1 cup chopped tomato
1 cup seeded and chopped red bell pepper
1 cup seeded and chopped green bell pepper
1 cup chopped red onion
1 cup diced salami
1 cup diced smoked turkey
1 cup diced jack cheese
1 cup diced Swiss cheese
1 cup chopped iceberg lettuce
1 cup dried currants
1 cup sliced black olives
2 hard-cooked eggs, diced
1 cup dressing, more as desired
For the dressing: In a food processor, combine the mayonnaise and garlic, pulsing to blend. With the processor running, add the buttermilk. Season to taste with salt and pepper. This makes a scant 2 cups dressing.
For the salad: In a large bowl, combine the mushrooms, cucumber, tomato, red and green bell peppers, onion, salami, turkey, jack and Swiss cheese and lettuce. Divide the salad between 4 plates. Garnish each salad evenly with the currants, olives and eggs. Serve each portion with ¼ cup dressing, or more as desired.
Each serving: 896 calories; 35 grams protein; 45 grams carbohydrates; 7 grams fiber; 67 grams fat; 19 grams saturated fat; 217 mg. cholesterol; 32 grams sugar; 1,608 mg. sodium.
Adapted from Milton's Restaurant Delicatessen in Del Mar, Calif.

Halibut with Garlic Mayonnaise Parmesan Topping

Halibut With Garlic Mayonnaise-Parmesan Topping
Makes 4 servingsTopping: 2 tablespoons light mayonnaise 1 teaspoon lemon juice 1 small clove garlic, very finely minced ½ teaspoon...


2 tablespoons light mayonnaise

1 teaspoon lemon juice

1 small clove garlic, very finely minced

½ teaspoon Dijon mustard or country-style Dijon mustard

1 tablespoon grated Parmesan cheese

Optional: 1 thin green onion, finely sliced

1/8 to ¼ teaspoon Tabasco sauce


2/3 pound halibut fillet

2 teaspoons lemon juice

1/8 to ¼ teaspoon salt

Freshly ground black pepper to taste

1. To prepare the topping: Combine mayonnaise, lemon juice, garlic, mustard, Parmesan, green onion and Tabasco.

2. To prepare the halibut: Place fish on a broiling pan. Sprinkle with lemon juice, salt and pepper. Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until fish tests done.

3. Remove fish from oven and place a rack close to the broiling element. Turn the oven to broil. Spread the top of the fish with garlic topping. Broil about 1 minute, or until golden.

Tuesday, April 27, 2010

Speedy and spicy smothered pork

2 tablespoons olive oil
1 small onion, sliced
3 cloves garlic, minced
4 boneless pork chops
1/2 teaspoon salt
3 tablespoons spicy or sweet paprika
1/4 teaspoon hot pepper flakes or to taste
2 tablespoons sherry or red wine vinegar
1 can (15 ounces) stewed tomatoes
1. Heat oil in large heavy skillet over high heat; add onion. Stir-fry until wilted, 3 minutes. Add garlic; stir-fry 1 minute. Transfer onion and garlic to a plate.
2. Salt pork. Add to the skillet; brown, 3 minutes per side. Remove pork to a plate. Reduce heat to medium; add paprika and pepper flakes to skillet. Stir in onions and garlic; cook 2 minutes. Add vinegar; cook, stirring, 1 minute. Stir in tomatoes. Cover; cook 3 minutes. Return pork to pan; cover with sauce. Cook until pork is no longer pink in center, 5 minutes.
Makes 4 servings, each with 238 calories, 15 grams fat, 45 mg cholesterol, 12 grams carbohydrates, 16 grams protein, 572 mg sodium, 3 grams fiber.

Read more: http://www.bnd.com/2010/04/27/1232364/speedy-and-spicy-smothered-pork.html#ixzz0mLZ0Sqwx

Beets with garlicky aioli

Beets and their greens go well with a garlicky sauce. This twist on a Mediterranean classic pairs them with a garlic mayonnaise flavored with toasted orange peel. Serve the greens with cooked bulgur, wheat berries, quinoa or barley. The mayonnaise is great with roasted or steamed vegetables and makes a great condiment for a sandwich.
2 organic oranges

1 whole egg

1 teaspoon Dijon mustard

2 large garlic cloves, green shoots removed, mashed in a mortar and pestle with 1/2 teaspoon salt

2 to 3 teaspoons fresh lemon juice (to taste)

1/2 cup canola oil

1/4 cup extra virgin olive oil

1 or 2 bunches red, yellow or chioggia beets, the beets roasted, the greens stemmed, washed and steamed or blanched just until tender

Cooked wheat berries, bulgur, barley or quinoa
1. Preheat the oven to 250 degrees. Using a potato peeler, remove the orange zest, without the pith, from the oranges, and place on a baking sheet in the oven for 45 minutes or until completely dried. Check often, and be careful that it doesn’t burn. Allow the peel to cool, then grind in a spice mill. Measure out 1 tablespoon.

2. Mash the garlic in a mortar and pestle with the salt, and add 1 teaspoon of the lemon juice. Let sit for 10 minutes. This will soften the sharpness of the garlic.

3. Place the egg in a food processor fitted with the steel blade. Add the mustard, and turn on the machine. When the egg is frothy, begin to slowly drizzle in the canola oil and then the olive oil with the machine running. Stop the machine, and add the garlic, remaining lemon juice and orange peel. Process until well blended. Taste, adjust salt and remove to a bowl. Serve with roasted beets, peeled and cut in wedges or sliced, their cooked greens, and cooked bulgur, barley, quinoa or wheat berries.

Yield (aioli): 1 cup, serving six to eight.

Advance preparation: The beets and greens will keep for four or five days in the refrigerator. The aioli will keep for about three days.

Nutritional information per serving (aioli only): 260 calories; 29 grams fat; 3 grams saturated fat; 35 milligrams cholesterol; 1 gram carbohydrates; 0 grams dietary fiber; 223 milligrams sodium (does not include salt added during cooking); 1 gram protein

Saturday, April 24, 2010

Escarole Soup with Rice

Escarole Soup With Rice

1/4 cup (4 tablespoons) extra virgin olive oil
3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
1/2 cup chopped onions
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or water
1/4 cup short-grain white rice, like arborio
Salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional).
1. Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.

2. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.

3. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.

4. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

Yield: 4 servings.

Garlic, Thyme and cheese Tarts

For the filling
600g (1lb 5oz) mixture of tomatoes, including cherry, green and yellow varieties, if available
4 whole garlic cloves, unpeeled
Small bunch fresh thyme
150g (5½oz) plain flour
2tbsp olive oil
50g (1½oz) mild soft goats' cheese
Good quality balsamic vinegar, for drizzling
Preheat the oven to 190C/gas 5. Make the pastry as below, omitting the sugar and reducing the water to 1-2tbsp.
Cut the larger tomatoes in half and arrange, cut side up, in a roasting tin. Tuck the garlic cloves in around them and drizzle with the olive oil.
Pick a handful of thyme leaves and scatter over the tomatoes. Season with salt and freshly ground black pepper, and roast in the oven for 25 minutes. Remove the garlic and set aside.
Roll out the pastry and use to line a 35cm x 11cm (14in x 4¼in) rectangular loose-bottomed tart tin. Squeeze the roasted garlic flesh out of the cloves and stir into the goats' cheese.
Spread the mixture over the bottom of the pastry and arrange the tomatoes on top.
Bake in the oven for 25 minutes. Remove from the tin and garnish with extra thyme to serve.

Thursday, April 22, 2010

White beans with garlic and herbs

White Beans with Garlic and Herbs

- serves 6 to 8 -
Adapted from In The Green Kitchen by Alice Waters.
1 pounds dried cannellini beans, cranberry, or other dried beans
Olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 celery stalk, diced
4 garlic cloves, peeled and chopped
1 bay leaf
1 or 2 sprigs thyme, sage, savory, or rosemary
Ham hock, or a piece of pancetta or bacon (optional)
1. Rinse the beans and pick over, removing any small stones or debris. If time allows, soak the beans, covered by an inch or so of water, for several hours or overnight. (Otherwise, proceed without soaking the beans first.) Cover the bottom of a large heavy pot or earthenware bean pot with olive oil, add the vegetables and herbs, and cook gently over medium heat for 10 minutes. Drain the beans and add to the pot along with enough water to cover by 2 inches. If you like, add a ham hock or other meat to the pot.
2. Bring the beans to a boil, and let them boil for a minute or two. Lower the heat to a very gentle simmer and cook the beans until soft and tender, 1 to 2 hours, depending on their variety and age. Add more hot water as needed during the cooking to keep the beans covered by at least an inch of water. When the beans are soft, add salt, taste after a few minutes, and add more salt if needed.
3. Serve the beans moistened with the cooking broth, and if you like, a drizzle of olive oil. If not serving right away, let the beans cool completely in the broth, and refrigerate. They will keep for 3 or 4 days in the refrigerator.

EZ Spicy Skillet Chicken n rice dinner

4 to 6 servings

1 to 2 tablespoon(s) extra virgin olive oil
1½ to 2 pounds boneless chicken breast pieces
2 garlic cloves, peeled and minced
½ to ¾ cup chopped peeled onion or thinly sliced green onion
(include some green tops)
Salt and freshly ground black pepper to taste
1 (14½-ounce) can chicken broth
1 cup mild, medium, or hot-spiced tomato salsa or picante sauce
1 cup uncooked regular-cooking long-grain white or brown rice
1 firm ripe medium tomato, coarsely chopped,
or 1 cup diced canned tomato, well-drained
½ to ¾ cup shredded Monterey Jack cheese or sharp Cheddar or Taco-blend cheese
Sprigs of cilantro or parsley for garnish
In a deep large heavy skillet, heat oil over moderate heat. Add chicken pieces, garlic, and onion, and sauté, turning chicken pieces once, until is chicken is browned and garlic and onion are just tender and not browned. Drain off any excess oil. Season chicken pieces with salt and pepper to taste.

Add chicken broth and salsa or picante sauce to skillet, blending well. Increase temperature slightly. Stir rice into skillet mixture. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; allow to stand, covered, for 5 minutes or until liquid is absorbed and chicken pieces are fork tender and done. Adjust seasoning to taste.

To serve, arrange chicken pieces and rice mixture on each dinner plate, dividing evenly. Top each serving with a sprinkle of cheese and tomato, dividing evenly. Garnish each with a sprig of cilantro or parsley.

One pot honey garlic chicken in the crock

One-Pot Honey Garlic Chicken in the Crock-Pot
With pineapple, soy sauce, and of course, honey, this dish reminds me of sweet and sour chicken that you order from your favorite takeout Chinese place -- except this version is healthier. We like it over brown rice.

One-Pot Honey Garlic Chicken from All Recipes

Chicken breasts, thighs, or drumsticks
3/4 cup honey
3/4 cup soy sauce
3 tablespoons ketchup
2 garlic cloves
1 tablespoon minced fresh ginger root
1 (20-oz.) can pineapple pieces, juice reserved
2 tablespoons cornstarch (optional)
1/4 cup water (optional)
1. Place chicken in slow cooker. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into slow cooker. Cover and cook 4 hours on high. Stir in pineapple just before serving.

2. If you like a thicker sauce: Mix cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in slow cooker to thicken. Serve sauce over chicken.

Tuesday, April 20, 2010

Almond Arugula and feta pesto sandwiches

Almond, Arugula and Feta Pesto Grilled Cheese Sandwich


For the Almond, Arugula and Feta Pesto:

1/2 tablespoon paprika

1 clove garlic

6 ounces almonds, toasted

1/2 cup chopped arugula leaves

6 ounces olive oil

2 tablespoons lemon juice

3 ounces feta cheese, crumbled

Salt and pepper to taste

4 tablespoons butter, softened

8 slices hearty artisan bread, 1/2 inch thick

1/2 cup fontina cheese

4 ounces almond, arugula and feta pesto


For the Almond, Arugula and Feta Pesto:
In a blender or food processor, puree the paprika, garlic, almonds and arugula leaves into a coarse paste. Slowly add half of the olive oil. Scrape down the sides of the bowl and slowly add the remaining oil and the lemon juice. Scrape out the pesto into a bowl and mix in the crumbled Feta cheese. Season to taste with salt and pepper.

Melt the butter, turn on the stove to the middle setting and let the pan get hot. Add two tablespoon of butter and cover the bottom of the pan with it. Ideally you want enough butter to soak a little way into the bread. Add the bread , take two slices of bread and add them to the pan. Make sure that they lie flat and get fully covered in butter. Leave them there until they get a nice toasted look on the underside

Add more butter, as you get ready to flip the bread over you will notice that your butter has been soaked up into the bread, so reload, add more. I generally push the bread off to one side and melt the butter on the other side. Flip the first slice of bread. Add the fontina cheese and the pesto and flip the second slice on top of the cheese This is crucial to obtaining an even melt and thorough heating. Keep this configuration until the bottom surface is well-toasted. Flip the whole assembly – Grill the other side of the sandwich. When done remove it from the pan and serve hot.

Gluten Free Linguine with shrimp

From the kitchen of Keith Brunell of Maggiano's Little Italy
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Servings: 4
Difficulty: Moderate
Cook Time: 30-60 min
"The Gloriously Gluten-Free Cookbook," compiled by Vanessa Maltin and published by Wiley, shares this recipe from the kitchen of Chef Keith Brunell of Maggiano's Little Italy. It is a light and tasty pasta dish perfect for a summer night.
One 1-pound package gluten-free linguine
1 tablespoon olive oil
16 medium shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons minced garlic
Cup white wine
Pound diced tomatoes
1 cup clam juice
2 tablespoons chopped basil leaves
1 tablespoon butter
Cooking Directions
1. In a large pot of salted boiling water, cook the pasta according to the package instructions. Drain and set aside.
2. In a large sauté pan, heat the oil over medium-high heat and add the shrimp. Season with the salt and pepper and cook, stirring, until the shrimp begin to turn pink, about 1 minute. Flip them over, and continue cooking for 1 minute; you do not want the shrimp to be fully cooked. Add the garlic and continue cooking until the garlic is softened, about 1 minute more.
3. Add the wine and bring to a simmer. Cook, stirring frequently, until the wine is reduced by half, about 8 minutes. Add the tomatoes, clam juice, basil, and butter. Bring the sauce to a simmer, stirring, and add in the pasta. Stir well and continue to cook for 2 to 3 minutes. Remove from the heat and season with the salt and pepper.
Serves 4
-Courtesy Vanessa Maltin,"The Gloriously Gluten-Free Cookbook," from Wiley publishing, available April 26. With the help of chefs Edgar Steele of Cafe Atlantico, Katie Chin of Thai Kitchen, and Keith Brunell of Maggiano's Little Italy, Maltin presents Mexican, Asian and Italian recipes that are both safe and tasty for those suffering from celiac disease, a condition in which people are unable to digest gluten.

Sunday, April 18, 2010

Skyline chili recipe of Cincinatti OH

Skyline Chili Recepi of Cincincinatti OH
The inventor's Greek roots can clearly be seen in the unique blend of spices. The secrets to this recipe are the long slow cooking, as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five "ways" for ordering this wonderfully different chili, which is usually served over spaghetti.

Serves 6
Prep Time: 21 minutes

Cook Time: 4 hours

Total Time: 4 hours, 21 minutes


1 quart cold water
2 lbs ground beef
2 cups crushed tomato
2 yellow onions, diced
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp unsweetened cocoa
1/4 cup chili powder
1 tsp cayenne
1 tsp ground cumin
2 tbsp cider vinegar
1 whole bay leaf
1/4 tsp ground cloves
1 tsp cinnamon
1 1/2 tsp salt
cooked spaghetti to serve chili over, optional
Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.

Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.

Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.
The Cincinnati "Skyline" Chili Ordering Code

1-way: just the chili

2-way: chili served over spaghetti

3-way: chili, spaghetti, and grated Cheddar cheese

4-way: chili, spaghetti, cheese, and onions

5-way: chili, spaghetti, cheese, onions, and beans

All "ways" are served with oyster crackers.

Gratin Dauphinoise

Gratin Dauphinoise
At its simplest, gratin dauphinoise is a dish of thinly sliced potatoes baked slowly with cream and the merest hint of garlic. Some recipes include cheese, but I disagree. The dish is perfect with roast spring lamb, though I have been known to eat it as it is with a green salad to mop my plate. The potatoes are generally the yellow waxy sort so the slices keep their shape, though some of us prefer the collapsing floury varieties. A shallow, earthenware dish is the traditional cookware used.

Peel and thinly slice 1kg of waxy potatoes. Halve a juicy clove of garlic and rub it round the inside of a shallow baking dish, rub the dish with a little butter then put in the layers of potatoes, seasoning with salt and pepper as you go. Pour over 600ml of scalded double cream. Bake for about an hour and a half at 160C/gas mark 3.

Restraint with the garlic will be rewarded. The dish needs just a faint whiff of the bulb, and wiping the base and sides before adding the potatoes produces something more authentic than adding it crushed or sliced. Don't skimp on the cream as the top layer of potatoes will dry out. Most importantly, don't cut the potatoes too thickly. That way they take forever to cook and the cream will evaporate long before the potatoes are tender. The dish needs long, slow cooking.

There are many variations, some of which include grated Gruyère or Parmesan, dried porcini, anchovies and even eggs. I tuck pieces of smoked mackerel in mine if I am making it more of a main course, or pancetta. Incidentally, those perfectly round mounds of "dauph" you get so often in Parisian restaurants nowadays are straight from the freezer aisle at the cash and carry

Saturday, April 17, 2010

Chicken Mole

Chicken Mole
Anyway, this delicious, easy mole dish is perfect for a crowd, as it serves up to six people, but it is also a great dish to cook on Sunday night and eat for the rest of the week. The first night I make it, I serve it with steamed rice and then with warm corn tortillas, chopped onions and Mexican crema for all the days thereafter. Vegetarians should use vegetable broth in place of the chicken broth and swap in seitan or tempeh for the chicken.
2 tbsp olive oil Pantry
1 onion, chopped $0.50
3 cloves garlic, chopped Pantry
2 tbsp chili powder $1.50 for 1 oz
1 tsp ground cumin $1.50 for 1 oz.
1/2 tsp ground cinnamon $1.50 for 1 oz.
1 15 oz. can diced tomatoes (preferably fire-roasted), with liquid $2
1 yellow bell pepper, chopped $0.50
2 canned chipotle peppers plus the adobo they are packed in, chopped $1
1 14-oz can chicken broth $1
2 tbsp (creamy) peanut butter Pantry
2 ounces bittersweet chocolate, chopped $3
1 small (2-3 lbs) roasting chicken, cut into pieces $5
1 large yam or sweet potato, scrubbed and diced $0.50
1 small bunch cilantro, chopped $1
Total Cost of Ingredients $19

Heat oil in a deep soup pot over medium heat. Add onion and cook, stirring occasionally, until translucent. Add garlic and spices and continue to cook. Add diced tomatoes, yellow pepper, chipotle peppers, sweet potato, broth, peanut butter, and chocolate. Simmer for 10 minutes.
Add chicken pieces and use a spoon to ensure all chicken is covered by the liquid. Cook over medium-low heat for 35-45 minutes or until chicken is fully-cooked (check by cutting into a large piece). Garnish with chopped cilantro.

Wednesday, March 31, 2010


Recipe graciously provided by Cellar Door Executive Chef Charlie Parker

Prep time: 20 minutes
Cook time: 20 minutes

5 lbs. of mussels, clean and de-bearded
1 head of fennel, diced
1 Meyer lemon, juiced
6 slices of bacon, diced
4 cloves of garlic, whole and peeled
6 sprigs of thyme
1 cup of 2007 Bonny Doon Vineyard Le Cigare Blanc
1/4 lb. of butter
2 Tbsp. chopped parsley
Salt to taste

In a large pan, render down the bacon until crispy. Add fennel and cook until tender. Add garlic, thyme, and de-bearded mussels. Season with salt and add the wine. Cover and cook until the mussels open. Add the butter, parsley, and lemon juice. Serve with crusty bread or pasta.

Note on de-bearding:
Since the vast majority of mussels are farm-raised and held in tanks to flush out grit and impurities, it's not necessary to soak mussels in water at home. If you're unsure, ask the fishmonger when you buy your mussels.

Pinch the beard between your thumb and first finger. Use a side to side motion and firmly tug the beard out. This can feel a bit like a game of tug-of-war between you and the mussel!

As you clean and de-beard the mussels, check to make sure their shells are tightly closed. Discard mussels with cracked shells. If any mussels are open, tap them gently against the counter and discard any mussels that don't close up within a few minutes.
Scrub each mussel individually, trying to remove as much of the stringy bits clinging to outside as possible.

Salsa Verden and Guacamole

Salsa verde

Makes about 2 cups
15 large tomatillos, husks removed and washed
2-3 serrano chilies or 1 jalapeño (see note)
5 cloves garlic, unpeeled
1/2 small white onion, unpeeled
1 teaspoon salt, or to taste
10 sprigs cilantro
Pierce chilie(s) with a fork. Cook tomatillos, chilie(s), garlic and onion on a griddle over medium-high heat, turning them until softened and somewhat blackened in spots - about 8 minutes for garlic and chilies and 12 minutes for tomatillos and onion.

Remove from heat. Let cool, then peel garlic, onion and chiles.

In a blender, combine the onion, garlic, cilantro, chilies, tomatillos and salt. Blend until smooth. Note: If a milder salsa is desired, add fewer chilies.

- Agustin Gaytan, agustincooks.com

Guacamole en molcajete

Makes 4-6 servings

For the guacamole:
2 serrano chiles
3 large tomatillos, husks removed and washed
3 garlic cloves, unpeeled
1/4 small white onion, peeled
4 sprigs cilantro, chopped
2 Hass avocados, mashed
1/2 teaspoon fine sea salt, or to taste
12 fresh corn tortillas

Special equipment needed:
Molcajete, or another large mortar and pestle (see note)
Pierce chiles with a fork. Cook tomatillos, chiles, garlic and onion on a griddle over medium-high heat, turning them until softened and somewhat blackened in spots - about 8 minutes for garlic and chiles and 12 minutes for tomatillos and onion.

Remove from heat. Let cool, then peel garlic and chiles. Remove and discard outermost layer of onion. Slice off the onion's tip. Finely chop onion.

Place garlic, chiles, onion and cilantro in the mortar. Mash with the pestle.

Lamb Chops with Guajillo Chili Sauce and Charro Beans

Lamb Chops With Guajillo Chili Sauce and Charro Beans
Time: 1 1/2 hours, plus overnight marinating

5 thyme sprigs
5 oregano sprigs
10 parsley sprigs
10 cilantro sprigs
4 garlic cloves
1 cup dry white wine
1/4 cup extra virgin olive oil
12 double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
Salt and pepper
For the sauce:
5 guajillo chilies
3 garlic cloves
1/4 cup chopped onion
1 whole plum tomato
4 cups beef or vegetable stock
1 tablespoon olive oil
Salt and freshly ground black pepper
For the beans:
2 tablespoons olive oil
1/2 cup finely diced red onion
1 clove garlic, finely diced
1 small jalapeño, stemmed, seeded, and finely diced
2 15- to 16-ounce cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper.
1. For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.

2. For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.

3. Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.

4. For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.

5. To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.

Yield: 4 servings.

Monday, March 29, 2010

Sweet Pea Soup

Frozen peas allow you to enjoy the sweet, fresh flavor of this soup all year round. When fresh are available, there’s nothing better. Chopped frozen onions, now sold in supermarkets, are handy if you’re in a hurry. Keeping a jar of minced garlic in your refrigerator is also a good idea. I use double the amount I would if using fresh garlic since the purchased minced garlic is less intense.
• 2 tsp vegetable oil
• 1 cup chopped onion
• 1 ½ tsp minced fresh garlic
• 4 cups frozen green peas
• 3 cups chicken or vegetable stock
• 1 cup peeled diced potatoes
• pinch salt and freshly ground black pepper
• 2 Tbsp low-fat sour cream
• ¼ cup chopped fresh mint or parsley
Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Sauté the onion and garlic for 5 minutes or until the onion is soft and lightly browned.
Stir in the peas, stock, potatoes, salt and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Transfer the soup to a blender or food processor and purée until smooth, working in batches if necessary.
Ladle into individual bowls and garnish with a dollop of sour cream and a sprinkle of mint.

Nutritional Analysis per Serving: Calories 146; Protein 7 .7 g; Fat 3.2 g; Saturated Fat 0.9 g; Carbohydrates 21.5 g; Cholesterol 4 mg; Sodium 215 mg; Fiber 5.4 g
Prep Time: 10 minutes


This salad is perfect for entertaining with all its vibrant colors, flavors and textures. The combination of spinach, spiced nuts, strawberries and goat cheese gives it loads of character. Prepare the almonds in larger quantities and keep in an airtight container for up to 2 weeks.
Cinnamon Almonds
• 1/4 cup whole almonds
• 1/3 cup packed brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 tsp ground ginger

• 8 cups baby spinach
• 1 cup thinly sliced red bell pepper
• 1 cup sliced strawberries
• 1/2 cup crumbled goat cheese (about 2 oz)

• 1 1/2 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• 1 Tbsp apple juice concentrate
• 1 tsp brown sugar
• 2 tsp chopped garlic
• 1/2 tsp Dijon mustard
• 6 oz grilled sliced chicken or shrimp (optional)
Preheat the oven to 350°F. Line a baking sheet with foil and lightly coat with cooking spray.
Rinse the almonds with cold water. Drain but do not let them dry. Place them in a bowl and add the brown sugar, cinnamon, nutmeg and ground ginger. Toss to coat. Spread out on the prepared baking sheet and bake for 15 minutes, tossing once. Let cool, then remove from the baking sheet and chop coarsely.
Place the baby spinach, red pepper, strawberries and goat cheese in a large serving bowl.
Prepare the dressing by whisking together the apple cider vinegar, olive oil, apple juice concentrate, brown sugar, garlic and mustard in a small bowl. Pour the dressing over the salad and toss. Top with the chopped almonds. Serve topped with grilled chicken or shrimp, if desired.

Nutritional Analysis per Serving (without meat): Calories 104 • Protein 3.2 g • Carbohydrates 11 g • Fiber 2.3 g • Total fat 5.6 g • Saturated fat 1.3 g • Cholesterol 3 mg • Sodium 120 mg
Prep time: 15 minutes
Bake time: 15 minutes
Make Ahead: Prepare the salad early in the day but dress just before serving


Use swordfish or tuna instead of salmon, if you like, or substitute other varieties of beans. If you’d like to cook your own beans instead of using the canned ones, 1 cup of dried beans yields 3 cups cooked.
• 1 cup canned black beans, drained and rinsed
• 1 cup canned white kidney or navy beans, drained and rinsed
• ¾ cup chopped tomatoes
• ½ cup chopped green bell pepper
• ¼ cup chopped red onion
• ¹/³ cup chopped fresh cilantro or basil
• 2 Tbsp white or red balsamic vinegar
• 2 Tbsp freshly squeezed lemon juice
• 1 Tbsp olive oil
• 1 ½ tsp minced fresh garlic
• 1 tsp hot chili paste, or to taste
• 1 lb salmon fillets
• 3 Tbsp chopped cilantro or basil
Preheat the barbecue to high, or set the oven to 425°F and line a baking sheet with foil sprayed with cooking oil.
To make the salsa, combine the black beans, white beans, tomatoes, green pepper, onion and cilantro. Whisk the vinegar, lemon juice, olive oil, garlic and chili paste together. Pour over the bean mixture and toss to combine.
Barbecue the fish, or bake uncovered in the center of the oven, for approximately 10 minutes for each inch of thickness, or until the fish flakes when pierced with a fork.
To serve, spoon the bean salsa on a plate or platter and place the fish overtop.

Nutritional Analysis per Serving: Calories 319; Protein 32 g; Fat 9 g; Saturated Fat 2 g; Carbohydrates 29 g; Cholesterol 56 mg; Sodium 313 mg; Fiber 9 g
Prep Time: 10 minutes
Cook Time: 10 minutes
Make Ahead: Prepare the bean mixture earlier in the day and refrigerate. Bring to room temperature before serving.
Serves 4

Green beans with dried apricots and almonds

Green beans are a staple in most homes because they're so affordable and versatile. But instead of just steaming them, try this unique recipe.
• 1 lb green beans, trimmed and cut in half
• 2 tsp olive oil
• 1/2 tsp finely chopped garlic
• 1/2 tsp finely chopped ginger
• 1/4 cup finely chopped dried apricots
• 3 Tbsp toasted slivered almonds
• 1 tsp orange zest
1. Steam or boil the green beans for 2 minutes or until bright green but still crisp. Drain well and place in a large skillet over medium heat.
2. Add the olive oil, garlic and ginger, and sauté over medium heat for 1 minute. Add the apricots, almonds and orange zest. Toss well and serve.

per serving Calories 121 • Protein 3 g • Carbohydrates 15 g • Fiber 4.8 g • Total fat 5 g • Saturated fat 0.6 g • Cholesterol 0 mg • Sodium 7 mg • prep time 5 minutes • cook time 3 minutes • nutrition watch Green beans are a good source of calcium.

Alice Water's Garlic Vinaigrette

Alice Waters’s Garlic Vinaigrette

1 small garlic clove
2 tbs. red-wine vinegar
Freshly ground black pepper
3 to 4 tbs. extra-virgin olive oil
(1) Wash the greens and dry them well, first in a salad spinner and then by rolling them up in a towel. Refrigerate until used. (2) Put a peeled garlic clove and 2 big pinches of salt in a mortar and pound into a purée, with no chunks remaining. Add the wine vinegar, grind in some black pepper, and taste for the balance of salt and vinegar. Allow to macerate for a few minutes, and (3) whisk in olive oil. Taste the dressing with a leaf of lettuce. It should taste bright and lively without being too acidic or oily; adjust the salt, vinegar, or oil as needed. To dress the salad, put several generous handfuls of greens in a large bowl. Toss with about three quarters of the vinaigrette, and taste. The greens should be lightly coated but not overdressed; add more dressing as needed. Adapted from In the Green Kitchen by Alice Waters (Clarkson Potter; $28).

Saturday, March 27, 2010

Marinated Skirt Steak

Thomas Keller's Great Garlic Dish
(CBS) Thomas Keller is a famed Napa Valley chef and restaurant owner. And the author of the recent New York Times bestseller "Ad Hoc at Home."

From April 8-11, he'll take part in California's Pebble Beach Food and Wine Festival. Keller has participated in this festival for a number of years, and in it, the crème de la crème of the culinary world assemble to give culinary demonstrations and to taste wine while playing some great golf.

"Early Show" Recipes Galore

When Keller goes to Pebble Beach, he likes to emphasize local ingredients, and one of the real specialties of the area is garlic. Garlic, Keller says, has many uses, from roasted garlic to garlic confit, and works in a variety of dishes, from pastas to salads.

Marinated Skirt Steak

6 thyme sprigs
Two 8-inch rosemary sprigs
4 small bay leaves
1 tablespoon black peppercorns
5 garlic cloves, smashed, skin left on
2 cups extra virgin olive oil
Six 8-ounce trimmed outer skirt steaks
Kosher salt and freshly ground black pepper
Canola oil
2 tablespoons (1 ounce) unsalted butter
4 thyme sprigs
2 garlic cloves, smashed, skin left on
Skirt steak, part of the diaphragm, is a very flavorful cut. There are two sections of the skirt, an outside muscle and an inside muscle. The inside muscle is smaller, a little more uneven, and a little tougher than the outer skirt, which we prefer. The outer skirt is still a tough cut of meat and, because it's served medium-rare, not tenderized through long cooking, you need to slice it across the grain, straight down (thereby shortening the long muscle fibers that otherwise make it tough), to ensure that it's tender. The marinade we use here, with abundant herbs and garlic, is excellent for all cuts of beef.

Combine the thyme, rosemary, bay leaves, peppercorns, garlic, and oil in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and let the marinade cool to room temperature. Pull away the excess fat from the skirt steak and discard. If necessary, trim the steak of any silverskin. Cut crosswise into 6 equal pieces. Put in a dish or a resealable plastic bag, add the marinade, and cover the dish or seal the bag, squeezing out excess air. Marinate for at least 4 hours, or for up to a day, in the refrigerator.

Remove the meat from the marinade and let sit at room temperature for about 30 minutes before cooking; discard the marinade. Dry the meat with paper towels. Season with salt and pepper. Preheat the oven to 350°F. Set a roasting rack in a roasting pan. Heat some canola oil in a large frying pan over high heat. When it shimmers, add half the meat and quickly brown the first side. Turn the meat and, working quickly, add 1 tablespoon of the butter, 2 thyme sprigs, and 1 garlic clove and brown the meat on the second side, basting constantly; the entire cooking process should take only about 11/2 minutes. Transfer the meat to the rack and spoon the butter, garlic, and thyme over the top. Wipe the pan and repeat with the remaining steaks.

Transfer the baking sheet to the oven and cook for 8 to 10 minutes, or until the center of the meat registers about 125°F. Remove from the oven and let the meat rest on the rack in a warm place for about 10 minutes for medium-rare.

Arrange the steak on a serving platter, or slice each piece against the grain, cutting straight down, and arrange on the platter. Garnish with the garlic and thyme.


Marinated Cucumbers

6 small cucumbers (5 to 6 ounces each) or 2 pounds medium cucumbers
3/4 cup champagne vinegar
1 1/2 cups extra virgin olive oil
1/2 teaspoon red pepper flakes
2 teaspoons granulated sugar
Kosher salt and freshly ground black pepper
Cut off the ends of the cucumbers and peel them. Seed the cucumbers if desired: cut the cucumbers lengthwise in half and use a small spoon to scrape out the seeds. Cut the cucumbers into half rounds, or into rounds (if you didn't seed them), batons, wedges, or any shape you like. Combine the vinegar, oil, red pepper, and sugar in a small bowl, stirring to dissolve the sugar. Season to taste with salt and pepper. Put the cucumbers in a canning jar or other storage container and pour the liquid over the top. Refrigerate for at least 1 day, or for up to 2 weeks. Before serving, remove any solidified oil from the top of the liquid and discard. Serve cold.